Instructions

1. Start by making the crust. In a stand mixer, cream together the butter and sugars for 5 minutes.
2. Slowly add in the flour and salt until just mixed, then form into a ball and wrap in plastic wrap.
3. Chill in the refrigerator while you make the pastry cream.
4. Add the milk and Simply Pure Coffee Creamer to a pot over medium heat.
5. Whisk in the egg yolks one at a time until completely mixed in.
6. Whisk in the sugar and then bring to a simmer.
7. In a small bowl, mix the cornstarch with 1/4 cup of the milk mixture from the pot until there are no lumps.
8. Slowly pour the cornstarch mixture back into the pot while whisking until it thickens.
9. Cook for one minute, whisking then remove the pot from the heat.
10. Preheat the oven to 400 degrees.
11. Roll out the dough on a floured surface until it’s a little larger than your tart pan. You’ll want the dough pretty thick, about 1/2″ so you get a nice, thick crust.
12. Lightly press the dough into the tart pan, trimming off the edges when you’re done.
13. Poke the bottom of the crust with a fork so it doesn’t rise.
14. Bake for 10 minutes then remove from the oven.
15. Fill the crust with the pastry cream and then layer on the sliced peaches.
16. Bake for 30 minutes until the peaches are slightly brown on the edges and the pastry cream is bubbling.
17. Brush the tops with the jelly and let cool.
18. Serve at room temperature or chilled.
19. Store in the refrigerator for up to three days.